Sunday, October 24, 2010

Grilled Italian-Stuffed Peppers

1-3/4 cups water, divided
1-1/2 cups  instant brown rice, uncooked
2 cups frozen BOCA Ground Crumbles
1 small  zucchini, chopped
1 tsp. Italian seasoning
1-1/2 cups  spaghetti sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large  each red, yellow and green pepper, halved lengthwise, seeded 
HEAT grill to medium-high heat.
BRING 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each spaghetti sauce and cheese. Spoon into peppers; top with remaining sauce and cheese.
PLACE each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
GRILL 20 to 25 min. or until filling is heated through and peppers are crisp-tender.

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